Grilled Pesto Salmon-Orzo Salad
Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.
I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!
Grilled Pesto Salmon-Orzo Salad
From Cooking Light
Ingredients
2 6 oz skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 (1/2 inch thick) sweet onion slices
1 1/2 cups grape tomatoes
cooking spray
1 cup uncooked orzo
1 (15.5 oz) can cannellini beans, rinsed and drained
2 cups firmly packed arugula
2 tablespoons fresh lemon juice
Directions
1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose).
2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes, or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.
3. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.
4. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper. Serves 6
P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!
A Night of Meat (and Potatoes)
(I'm the short one with glasses!)
A few Saturdays ago I ran a 5K with a few of my friends. It's become a bit of a tradition that we started last year, and hopefully with every year my time will improve. The weather could not have been more beautiful and we had a great time, there's nothing like starting your day then with a good run. I can see how people get addicted to this running business.
So after the race, we did what any good food lover would do, cooked about ten pounds of ribs and ate them with our friends!
Ah ribs, truly God's gift to the carnivore. Is there a more succulent meat on this earth?
Ribs are surprisingly easy to prepare. The trick is just giving them enough time to cook low and slow. Whether you rub, sauce, or grill is up to you!
But what I really want to talk about are these bacon smashed potatoes. I had found a recipe in my Taste of Home magazine, glanced over it, misunderstood it, and now I like my version better! You can use red or russet potatoes (I like red). Boil them until they are tender enough to smash. Put them in a casserole pan.
And them smash the crap out of them.
I then drenched them in Italian Dressing, then sprinkled a generous helping of chopped crispy bacon, chopped parsley and shredded cheddar cheese. Bake them uncovered at 400 for about fifteen minutes, or until potatoes are heated through and cheese is melted or bubbly. These will disappear fast, I guarantee it!
I also served my all time favorite baked beans ala Paula Deen. Packed with things like crushed pineapple, molasses and french onions, these could practically pass for a dessert. Check out the recipe here.
The pictures might not be so great, but as evident by the big plate of bones, everyone was left completely satisfied! A very fun day (and night) indeed.
Hot Artichoke Dip
You know, I'm just going to say it, trying to eat healthy just plain sucks sometimes. It's not that I don't like healthy food, it's that I really like the stuff that's not so healthy. And I'm not much of a sweets girl, I'm talking big bacon cheeseburgers, greasy cheesy pizza, and salty snack food, oh how I love it! But, I made a goal this year by golly, and even though it's February and I'm supposed to have forgotten about it, I really want to accomplish my goal of getting healthy. Come hell or a high mountain of potato chips!
That's why I'm always grateful for recipes like this. They make the whole healthy process suck just a bit less. I love artichoke dip, it's cheesy and has that fantastic sharp artichoke flavor. But, unlike a lot of dips, this one is not full of fat and calories. In fact, the bulk of this dip is white beans, which gives the dip the creamy illusion that you are indulging and being naughty. It's wonderful for parties, and tastes just as good cold or room temp as it does hot.
Hot Artichoke Dip
Cooking Light
Ingredients
1/2 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
1 (15.5-ounce)can Great Northern beans, rinsed and drained
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided (I really like Pecorino Romano, I almost always sub it for Parm)
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, minced
Cooking spray
Directions
1. Preheat oven to 400°.
2. Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
3. Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.
4. I think this is best served with tortilla chips, sliced baguette, carrots, celery or cauliflower.
Serves 12: Serving size is 1/3 cups
Per Serving: 98cal, 4g fat, 2g fiber, 5g prot, 488mg sod
Points per Serving: 2!!
With the leftover dip, I made an awesome roasted zucchini and mushroom panini (what else!) Roast whatever veggies you have (asparagus would have also been excellent), spread dip on one slice of bread, top with veggies and any cheese if desired and press. Delicious lunch!
So here's my question...what helps you when you're having a particularly hard day staying on that straight and narrow path to healthy eating?
CEiMB: Five Layer Mexican Bean Dip
I am in love with any type of party food, mostly because it usually means there is a party attached to it! This week's CEiMB recipe was perfect because last night I had a little scrapbooking gathering with some girls in our card club. By the end of the night, it was GONE, which almost never happens, I was thrilled! There is no way you're going to eat this and know that it's lowfat. It's so full of flavor and heat that you'll feel like you're indulging. This is actually the second layered bean dip I've posted and I think I like Ellie's more then my own!
A little tip with chipotle peppers in adobo sauce, since usually you open an entire can to use just one. To avoid having to throw the rest away, freeze the peppers, individually in small baggies, and thaw right before use. A great tip if you're like me and you lose sleep over wasted food!
Five Layer Mexican Bean Dip
By Ellie Krieger
Ingredients
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
Serves: 12, a serving size is 1/2 cup
Per Serving:Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg
Points per Serving:3!
You still have until 10pm tonight to enter here in my giveaway for a Silpat, don't miss out!!
Black Bean Salsa Chili
We are a chili loving family, but I'm also a bit particular about how it's made and tastes. I usually make my chili the same way and never have to worry about not liking it. So, trying a new recipe was a bit of a scary experience for me, but luckily it turned out fantastic.
The main source of flavor for this chili is salsa, which is another staple we love. It's so hearty, delicious and is packed with flavor. It's also a bit hot and sweet, which comes from the brown sugar and red pepper flakes, so if you're sensitive to either one, you can dial it up or down however you like. I didn't do the lime, cilantro cream to top it, instead I just added sour cream with chopped cilantro and a squeeze of lime, and they were the perfect compliments to this dish. Mmmmmm, I love chili time!
Black Bean Salsa Chili
By Cooking Light October 2009
Ingredients
2 15 oz cans black beans, drained and rinsed
2/3 cups water
1 tablespoon dark brown sugar
1/2 lb ground turkey
1 cup chopped sweet onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
3 sweet hickory smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoon tomato paste
1 14 oz can beef broth
1/2 cup reduced fat sour cream
1/4 cup fresh cilantro
1 teaspoon fresh lime juice
Directions
1. Combine 1 1/2 cup beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
2Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.
3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.
Serves 6: 1 cup chili with 4 teaspoon sour cream mixture
Per Serving: 199cal, 6.2g fat, 14.8g prot, 22g carb, 5.9g fiber
Point per Serving: 4!!!
Absolutely Fabulous Baked Beans
Hello friends! I've missed you and your delicious creations, it's amazing how a few short days puts you so behind!
We had a lovely time at the Falls, which are gorgeous. The kids did amazingly well, especially on the boat ride, which was WET! Camping is a lot of fun, but it's also nice to be home.
On to the food! I haven't always been a big fan of baked beans, I used to think that they were too soupy with a bland flavor. But when I saw Paula Deen make these, I knew I was about to become a believer.
I could seriously eat these for dessert, and I would be completely satisfied. They are sweet, tangy, crispy and smoky. They come out of the oven so thick and gooey, my mouth is watering just thinking of them! You will fill up an entire 9x13 pan, so it's great for a crowd, or half it for a family side dish.
Sue and Gloria's Baked Beans
Found from Paula Deen on Foodnetwork.com
Ingredients
4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm
Chipotle Black Bean Burgers
I have to thank Reeni at Cinnamon Spice and Everything Nice for posting these delicious burgers. If you haven't gone to see her yet, I can assure you, you're going to be blown away every single time. She always has such mouth watering recipes and pictures.
I loved these flavorful burgers so much, that after making them for my family, I made a double batch, froze them, and I'm already halfway through them. They are smoky, rich and oh so delicious, not to mention healthy! My favorite way to eat them is by topping them with avocado in a wheat bun, mmmm, I'm craving one now as I post! They are creamy and soft on the inside with a delicious crispy crust after being grilled.
When making these for myself, I like the chipotle pepper, it adds a good amount of heat. However, the next time I make these for my family, I'm probably going to leave the peppers out. They will still be just as good with all the other spices. If you like black beans even a little bit, you've got to try these, you won't be sorry!
Chipotle Black Bean Burgers
Created by Reeni and Cinnamon Spice and Everything Nice
Ingredients
1 can Black beans, drained and rinsed, a 1/4 cup of them set aside
1/2 cup green onion
3-4 chipotle peppers in adobo and 1-2 tablespoons of the sauce, smashed into a paste
3/4 cup shredded cheddar cheese
1 egg beaten
1/3-1/2 cup seasoned bread crumbs
1/4 cup ketchup or barbecue sauce (I did half ketchup, half barbecue, loved it)
1/2 teaspoon Chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Use either a potato masher or food processor to smash black beans. I also threw the chipotle peppers in there, just make sure to chop them coarsely, not until it's a paste.
In a large bowl combine chopped beans and peppers with remaining ingredients, including whole beans. Mix well. Form into four patties, cover in plastic wrap and chill in the fridge for 30 minutes.
Cook on George Foreman grill, or a large skillet, for about five minutes, or until outsides are crisp and cheese is melted. They are most likely too fragile to grill, but neither Reeni or I have tried it like this.
Serve on hamburger bun with desired fixins, avocado, red onion, pickles, etc. MMMmmmm!
I loved these flavorful burgers so much, that after making them for my family, I made a double batch, froze them, and I'm already halfway through them. They are smoky, rich and oh so delicious, not to mention healthy! My favorite way to eat them is by topping them with avocado in a wheat bun, mmmm, I'm craving one now as I post! They are creamy and soft on the inside with a delicious crispy crust after being grilled.
When making these for myself, I like the chipotle pepper, it adds a good amount of heat. However, the next time I make these for my family, I'm probably going to leave the peppers out. They will still be just as good with all the other spices. If you like black beans even a little bit, you've got to try these, you won't be sorry!
Chipotle Black Bean Burgers
Created by Reeni and Cinnamon Spice and Everything Nice
Ingredients
1 can Black beans, drained and rinsed, a 1/4 cup of them set aside
1/2 cup green onion
3-4 chipotle peppers in adobo and 1-2 tablespoons of the sauce, smashed into a paste
3/4 cup shredded cheddar cheese
1 egg beaten
1/3-1/2 cup seasoned bread crumbs
1/4 cup ketchup or barbecue sauce (I did half ketchup, half barbecue, loved it)
1/2 teaspoon Chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Use either a potato masher or food processor to smash black beans. I also threw the chipotle peppers in there, just make sure to chop them coarsely, not until it's a paste.
In a large bowl combine chopped beans and peppers with remaining ingredients, including whole beans. Mix well. Form into four patties, cover in plastic wrap and chill in the fridge for 30 minutes.
Cook on George Foreman grill, or a large skillet, for about five minutes, or until outsides are crisp and cheese is melted. They are most likely too fragile to grill, but neither Reeni or I have tried it like this.
Serve on hamburger bun with desired fixins, avocado, red onion, pickles, etc. MMMmmmm!
Nacho Beef Bake
One of my favorite things about cooking is all the exciting things there are out there to try. New ingredients, new cooking techniques, new experiences. It's so fun, but it's also nice to come back to what's familiar and what you know will be delicious.
That's exactly how I felt when I saw this recipe. With it's flaky crescent roll crust, flavorful taco meat, and melty cheese topping, how could you go wrong? I loved it before I even bought the ingredients for it, and my family loved it too. The best part is that it came from my Healthy edition of Taste of Home, so I didn't have to feel as though this comfort dish was going to make me any less comfortable in the waistline!
Nacho Beef Bake
Slightly Adapted from Taste of Home, Healthy edition May/June edition
Ingredients
1-1/2 pounds lean ground beef
1 can black beans, rinsed and drained
1/2 cup water
1 envelope taco seasoning
2 tubes refrigerated low-fat crescent rolls
1 cup reduced fat sour cream
1 cup shredded reduced fat cheddar cheese
chopped lettuce
chopped cilantro
chopped tomato
chopped avocado
Directions
1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.
2. Unroll crescent dough and press onto the bottom and up the sides of a 13x9 inch baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese.
3. Bake, uncovered, at 375 for 18-22 minutes or until cheese is melted. Top with lettuce, tomato, avocado and cilantro. Serve immediately.
Sponsored
